319. CREAM OF RICE A LA CARDINAL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

cream of rice ↝ Cream of rice [Grits and other cooked cereals]
thirty tails of crayfish
three dozen very small quenelles of fowls
A good tablespoonful of crayfish or lobster butter ↝ Crayfish, cooked [Shellfish]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Prepare a cream of rice in the usual way.
Pour the prepared cream of rice into a soup-tureen containing thirty tails of crayfish and three dozen very small quenelles of fowls.
Mix a good tablespoonful of crayfish or lobster butter and the juice of half a lemon in with the soup previously to pouring it upon the crayfish tails, &c.

Original Text

319. CREAM OF RICE A LA CARDINAL.
PREPARE a cream of rice in the usual way, and pour it into a
soup-tureen containing thirty tails of crayfish and three dozen very
small quenelles of fowls. A good tablespoonful of crayfish or lobster
butter and the juice of half a lemon should be mixed in with the
soup previously to pouring it upon the crayfish tails, &c.

Notes

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